I love this time of year when the leaves are falling, the air gets all crisp, my boots and woolen scraves come out and pumpkins start appearing in the shops. It seems like the varieties get better every year – I found the cutest mini pumpkins this year which have been the perfect prop for lots of my pics.
But no shop bought pumpkins in this recipe I’ll have you know. No, these were grown in our garden by Andy, and they are HUGE!
So clearly I needed to make a lot of pumpkin dishes, pumpkin soup immediately sprang to mind (of course) and then pumpkin hummus (as you know I can pretty much make hummus out of anything!) but then I really wanted to make a dessert as well…So it had to be pumpkin pie.
Do you like it? The classic version can be a bit sweet and heavy so it seemed like the perfect opportunity to make my version which is super yummy and packed with healthy ingredients. Plus my recipe couldn’t be easier it’s just a matter of blending. Happy days.
The pie base is based on my tried and tested raw tart base and then the filing is a mix of pumpkin purée, coconut oil and lots of lovely spices. I’m not sure why but I actually thought there was something complicated about making pumpkin purée but of course not, you just peel and cube your pumpkin, boil until tender, blitz and voila! And then the purée which can be used for all sorts of yummy desserts.
I hope you like these as much as I do xx
I hope you like this my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x
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